1. Adjust oven rack to middle position and heat oven to 200 degrees. Place flour in shallow dish. Beat mustard, honey, and egg in second shallow dish. Place bread crumbs in third shallow dish.

2. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Transfer pork to platter and let rest 5 minutes.

3. Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and remaining cutlets. Serve.